Laphet Thoke
လက်ဖက်သုပ်
/la-phet-thoh-ke/
Myanmar's most iconic salad made from fermented tea leaves tossed with an array of crunchy toppings: sesame seeds, fried peanuts, fried garlic, dried shrimp, and fresh tomatoes — all brought together with a dressing of lime juice, fish sauce, and sesame oil. Served as a starter, snack, or even a wake-me-up. The tea leaves contain caffeine.
Mohinga
မုန့်ဟင်းခါး
/mo-hin-ga/
Often called Myanmar's national dish, Mohinga is a fragrant rice-noodle soup served in a thick fish-based broth flavored with lemongrass, ginger, banana stem, and fish paste. Eaten for breakfast nationwide, it's the dish every Myanmar person grows up on. Each region has its own variation in thickness and seasoning.
Mont Lin Mayar
မုန့်လင်မယား
/mone-lin-ma-yar/
Literally "Husband and Wife Snack", these small round pancake bites are sold in pairs from street carts. One unit (the "husband") gets a quail egg inside; the other (the "wife") gets a savory batter filling. They're eaten together — the name reflects that they complete each other.
Nan Gyi Thoke
နန်းကြီးသုပ်
/nan-gyi-thoh-ke/
Thick, round rice noodles tossed with a rich, creamy chicken curry sauce rather than a broth. Often called "Burmese noodle salad", it sits somewhere between a noodle dish and a salad. The noodles are swirled in the bowl, drenched with curry, and finished with crispy toppings. Deeply satisfying.
Ohno Khaukswe
အုန်းနို့ခေါက်ဆွဲ
/oh-no-kow-swe/
Egg noodles served in a rich, golden coconut-milk chicken curry broth. A beloved breakfast and lunch dish that's warming, fragrant, and deeply satisfying. The table is laden with condiments to customize each bowl. Influences from Indian and Bamar cuisine combine in this luxurious yet comforting dish.
Pe Pyoke & Nan Pya
ပဲပြုတ် နံပြား
/pè-pyoke-nan-pya/
A quintessential Myanmar breakfast featuring tender, steamed yellow peas (Pe Pyoke) served with freshly baked tandoor-style flatbread (Nan Pya). The peas are typically seasoned with a touch of oil and salt, offering a savory, protein-rich start to the day that is both simple and deeply satisfying.
Shan Noodles (Dry)
ရှမ်းခေါက်ဆွဲ (အသုတ်)
/shan-kow-swe-thoke/
Flat rice noodles topped with a savory pork or chicken tomato-based sauce, served with a small bowl of clear broth on the side. Originally from the Shan Hills, this dish has become one of the most popular noodle dishes across the country. The dry version has minimal liquid so the noodles absorb the rich sauce.
Shwe Yin Aye
ရွှေရင်အေး
/shway-yin-ay/
A beloved cold dessert drink (half dessert, half drink) made with chilled coconut milk and a colorful array of toppings: agar-agar jelly (red and green), small glutinous rice balls, palm seeds (hmway bin thee), bread cubes, and sometimes sago pearls. Refreshing and sweet — the perfect escape from Myanmar's heat.
Tofu Nway
တို့ဖူးနွေး
/to-hpu-nway/
A comforting Shan specialty, Tofu Nway (literally "warm tofu") features a creamy, thick porridge made from chickpea flour poured over thin rice noodles. Unlike firm tofu, this is served in its liquid, silky state. It is rich, savory, and often topped with chili oil and nuts for a perfect contrast in textures.